RAINBOW COOKIES

1 8-oz. can almond paste
1 cup butter/oleo softened
1 cup sugar
4 egg yolks
1 6-oz. pkg. semisweet chocolate pieces
4 egg whites
20 drops red food color
12 drops green food color
1/4 cup seedless red-raspberry jam
1/4 cup apricot preserves
1 6-oz. pkg. semisweet chocolate pieces

Preheat oven to 350F. Grease bottoms of three 13x9x2″ baking pans; line with waxed paper; grease waxed paper.

Using a fork, break up almond paste into small pieces in large bowl. Add butter, sugar, and egg yolks. With mixer at medium speed, beat until light and fluffy. With wooden spoon, beat in flour until well combined. In medium bowl, beat egg whites until soft peaks form. Add egg white to almond-butter mixture, stirring until thoroughly blended.

Remove 1-1/2 cups batter to medium bowl; stir in red food color until well blended. Turn into a prepared pan, spreading evenly.

Add green food color to 1-1/2 cups batter and turn into another prepared pan. Turn remaining batter into third prepared pan.

Bake 10-12 minutes, or just until edges are golden-brown.

Invert onto wire racks; remove pans; turn layers right side up; let cool completely.

Spread raspberry jam evenly over green layer; top with yellow layer.
Spread apricot preserves over yellow layer and top with pink layer.
Cover with plastic film. Set cutting board on cake to weight it down; refrigerate over night.

Next day, in top of double boiler, melt chocolate over hot, not boiling, water. Spread melted chocolate over top of cake. Trim edges with sharp knife. Let frosting dry slightly. Cut cake crosswise into 24 (1/2″ wide) strips. Cut each strip into 4 pieces. Makes 8 dozen cookies.

NOTE:These cookies are best made and frosted at least two days before serving, as they definitely improve on standing. The flavor gets more intense.

NANAIMO BARS (CHOCOLATE TOPPED – EXCELLENT This was one of our favorites)

1/2 cup butter
1 teaspoon vanilla
1/2 cup sugar
2 cups graham cracker crumbs
5 T. cocoa
1 cup coconut
1 egg
1/2 cup chopped walnuts
Set top of double boiler with butter, sugar, cocoa, egg and vanilla over pan of boiling water; stir until mixture resembles custard.

Add graham cracker crumbs, coconut and nuts.

Pack hard into 9-10″ pan; spread with icing as follows:

2 cups powdered sugar
1 tsp. vanilla
1/4 cup butter
3 T. milk

Beat until smooth and spread on first part; let set to harden (put in refrigerator for about 1/2 hour)

Melt 5 squares semi-sweet chocolate over hot, not boiling, water. Spread over frosting layer and mark chocolate where you wish to cut for the size bars desired or chocolate will crack after it hardens.
MAKE A FEW DAYS IN ADVANCE. THEY ARE SOFT AT FIRST AND VERY MESSY, BUT THEY DO FIRM UP AFTER A COUPLE OF DAYS.